PUMPKIN ZUCCHINI CAKE

Absolutely dreamy this PUMPKIN ZUCCHINI CAKE is covered in cream cheese frosting, creating the perfect combination for the most delicious cake.

This Pumpkin Zucchini Cake is literally my new favorite cake. This coming fall I will be yelling from the Colorado mountaintops to move over Starbucks PSL, I have a new pumpkin favorite. And this Pumpkin Zucchini Cake not only looks like heaven it is truly is mouthwateringly delicious. Pumpkin dreams are more than just turning into carriages for princesses they come in cakes as well.

I love cakes! Literally if I could have cake for every meal I would. And this Pumpkin Zucchini Cake is no exception. I tried to only eat one piece, really I did. But I kept finding myself at the cake plate nibbling little bites here and there. Well, maybe not all of the bites were little. But you know what I mean.

Then I began to just lick the frosting off the cake plate….I know gross. But it is oh so that good.

The zucchini and pumpkin combination makes this cake so moist, there is no such thing of a dry crumbly cake when it comes to this Pumpkin Zucchini Cake, so if that is what you are looking for close the page now, this cake is not meant for you.

I know this will be featured at Halloween, Thanksgiving, Christmas and the whole rest of the year. There is no stopping me from making this cake. I love it way too much and I can’t wait for you to dive right into this dreamy Pumpkin Zucchini Cake. Enjoy! XOXO San

Want to see how easy this cake is to make? Check out this video with step by step directions.

How do you make Pumpkin Zucchini Cake?

Preheat oven to 350 degrees.

Prepare 2 9-inch round cake pans by spraying with cooking oil and line the bottom with parchment paper.

Set aside.

Combine all ingredients, beat on medium-high until well combined.

Bake for 20-25 minutes or until toothpick inserted in center comes out clean.

Once cake is completely cool make cream cheese frosting.

Beat together cream cheese and melted butter until smooth and there are no cream cheese chunks.

Add in powder sugar and cream together by beating on medium-high.

Add in milk one tablespoon at a time, until you get your desired consistency, if you want to make the frosting a little runnier, like pictured add al 4 tablespoons.

Cut each round cake in half.

Place one layer on a cake plate or the serving plate you will be using.

Add ¾ cup frosting, then add another cake layer.

Repeat with remaining cake and frosting.

After the last cake layer add the remaining frosting.

Cut and serve.

My favorite kitchen items I used to make this PUMPKIN ZUCCHINI CAKE.

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Round Cake Pans – my favorite size to use for a round cake pan is the 9-inch and I prefer dark over light pans. I always have 2 on hand because layered cakes are one of my favorite things to make for dessert.

Kitchen Aid Mixer: I love my Kitchenaid mixer and use it almost daily. For cookies, bread, sauces, frostings, and dough – I find many recipes that I can use my Kitchen Aid to reduce prep time. I have two that I couldn’t live without.

Hand Mixer: I love these for small batches or quick and easy recipes that don’t require a lot of ingredients. I love that you can have so many color options now, I love personally love teal.

Mixing Bowls: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes have been essential in my kitchen. I prefer Pyrex because of the durability.

Absolutely dreamy this PUMPKIN ZUCCHINI CAKE is covered in cream cheese frosting, creating the perfect combination for the most delicious cake.

Servings: 16

Calories: 436kcal

Author: Sandra

Ingredients

4eggs

1cupcanola oil

1cupsugar

3/4cupbrown sugar

2teaspoonsvanilla

2cupsgrated zucchini

1cupcanned pumpkin

3cupsflour

2teaspoonsbaking soda

1teaspoonsalt

1teaspoonbaking powder

1teaspoonsginger

1 1⁄2 teaspoons cinnamon

3⁄4 teaspoon fresh ground nutmeg

Cream Cheese Frosting

5cupspowdered sugar

8ozcream cheesesoftened

¼cupbuttermelted

4tablespoonsmilkoptional

NOTE to frost the entire cake you will need to double the recipe for the frosting. We typically don't frost the entire cake just between the layers and then the top - for special occasions we do the entire cake.

Instructions

Preheat oven to 350 degrees.

Prepare 2 9-inch round cake pans by spraying with cooking oil and line the bottom with parchment paper. Set aside.

Combine all ingredients in order as listed above, beat on medium-high until well combined.

Bake for 20-25 minutes or until toothpick inserted in center comes out clean. If not completely cooked add another 5 minutes until cake is done. Remove from oven and cool on baking rack.

Once cake is completely cool make cream cheese frosting.

Beat together cream cheese and melted butter until smooth and there are no cream cheese chunks. Add in powder sugar and cream together by beating on medium-high. Add in milk one tablespoon at a time, until you get your desired consistency, if you want to make the frosting a little runnier, like pictured add al 4 tablespoons.

Cut each round cake in half. Place one layer on a cake plate or the serving plate you will be using. Add ¾ cup frosting, then add another cake layer. Repeat with remaining cake and frosting. After the last cake layer add the remaining frosting. I just poured mine in the center and then using a knife gently pushed it from the center out and let it run naturally down the sides of the cake.

Recipe Notes

Zucchini Cake adapted by Food.comTotal time does not include the time to cool.

It drives me nuts when people ask questions like this but… Do you think you could get away with less sugar? I know sugar is important in terms of texture, but it just seems like so much. Would love to sub some out for coconut sugar or even maple syrup, but this cake might already be too moist for that.

Man this was an awesome cake!! So moist! To personalize it to my taste next time im adding some golden raisins to the batter and some chopped toasted walnuts or pecans covered thick on the outer icing.

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